Ohio Creamed Corn with Chicken
Michael Symon (Lola, Lolita, Roast)

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[BLANK_AUDIO] Cream corn. So the first thing I do is
put in a little butter. And I'm gonna mince up
this onion, just straight down, straight across. Just like a
medium dice, small dice. This goes in. Now what do
you guys think the first thing I should do when
I put the onion in is? Salt, who said salt?
Winner winner, chicken dinner. And the reason I salt now
is because the salt's gonna pull moisture out of the
onion. It's gonna pull the sweetness out of the onion.
And it's gonna give the onion more of an onion
flavor. Next thing, I'm gonna grab a garlic clove. [SOUND]
Boink, right in. And I grab a little bit more
of my chicken. This is one that you can make
with or without chicken, it's good either way. Let the
chicken start to kinda sweat and we add some corn.
This is my corn stock. Put that in. Corn's done.
Lime zest. There is more flavor in the zest than
in the juice, so don't waste the zest. We take
our creme fraiche. [BLANK_AUDIO] Lower the heat way down. Give
it a stir. That's going to start to reduce and
then the last thing we're going to add, once the
heat is off, cilantro. All right. So we put the
cilantro in, give it a taste. [BLANK_AUDIO] It needs another
little pinch of salt. But again, this is taste to
taste to taste it. And then you're good to go.
[APPLAUSE]

[BLANK_AUDIO] Cream corn. So the first thing I do is
put in a little butter. And I'm gonna mince up
this onion, just straight down, straight across. Just like a
medium dice, small dice. This goes in. Now what do
you guys think the first thing I should do when
I put the onion in is? Salt, who said salt?
Winner winner, chicken dinner. And the reason I salt now
is because the salt's gonna pull moisture out of the
onion. It's gonna pull the sweetness out of the onion.
And it's gonna give the onion more of an onion
flavor. Next thing, I'm gonna grab a garlic clove. [SOUND]
Boink, right in. And I grab a little bit more
of my chicken. This is one that you can make
with or without chicken, it's good either way. Let the
chicken start to kinda sweat and we add some corn.
This is my corn stock. Put that in. Corn's done.
Lime zest. There is more flavor in the zest than
in the juice, so don't waste the zest. We take
our creme fraiche. [BLANK_AUDIO] Lower the heat way down. Give
it a stir. That's going to start to reduce and
then the last thing we're going to add, once the
heat is off, cilantro. All right. So we put the
cilantro in, give it a taste. [BLANK_AUDIO] It needs another
little pinch of salt. But again, this is taste to
taste to taste it. And then you're good to go.
[APPLAUSE]